Chickpea Salad
This satisfying chickpea salad is a delicious combination of textures, from crunchy cucumbers to crumbly feta. The dill ranch dressing adds creaminess, but a tangy vinaigrette would be just as good.
EatingWell Magazine, March/April 2007; updated November 2021
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.
Tip: Buttermilk is a thick, tangy cow's-milk dairy product. Find both low-fat and nonfat versions in the dairy section of the supermarket. You can replace buttermilk in any recipe with an equal amount of “sour milk.” Mix 1 tablespoon lemon juice or vinegar to 1 cup low-fat or nonfat milk. Or use buttermilk powder (found in the baking section) prepared according to package directions.
Nutrition Facts
Serving Size:
1 cup Per Serving:
81 calories; protein 4.4g; carbohydrates 12.1g; dietary fiber 2.5g; sugars 3g; fat 2g; saturated fat 0.7g; cholesterol 3.4mg; vitamin a iu 567.8IU; vitamin c 10.6mg; folate 37.3mcg; calcium 55.9mg; iron 0.7mg; magnesium 23.7mg; potassium 288.5mg; sodium 234.7mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 1 vegetable, 1/2 lean meat
